Yield: Yields about sixty 1-1/4-inch diamond-shaped cookies.
For best results, you’ll need a candy thermometer for this recipe. Chopped candied citrus peel is an excellent addition. To make candied citrus peel, simmer orange zest in a sugar syrup until tender and let cool.
I've been making these for the holidays since I first saw the recipe in the Dec 2000/Jan 2001 issue of Fine Cooking magazine. Yes, they are a lot of work, but you can make them in stages over a period of days, and they freeze wonderfully. The effort is worth it - they are a big hit and make a wonderful gift.
These are one of my favorite holiday treats to make, but a huge amount of work - and don't even think about the calories! (Butter, sugar, honey, heavy cream, and a little corn syrup for good measure!)
I made a double batch this year to bring to a parties and give to friends and family. It's always a hit.
In Kansas City there is a lovely Swiss bakery, Andre's, that makes these wonderful Florentine bar cookies. When I saw this recipe in a magazine, I knew this was what I was looking for to duplicate the cookie at Andre's. The shortbread cookie base is very dense & rich with butter. In looking at some other similar recipes, you may find a cookie base with less butter. This year I halved the recipe to fit into a 9 X 12 pan, and that worked well. With the parchment lining the pan, it easily lifted out. I cut back on the ratio of honey to about 1/3 honey, 2/3 light corn syrup. I also used chopped candied fruits and cherries. It is elegant.
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